Spring Risotto with Artichokes and Peas Recipe

Name: Spring Risotto with Artichokes and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 tablespoons olive oil; 1 cup onions finely chopped; 2 Cloves garlic minced; 1 1/2 cups arborio (short-grain) rice; 4 cups chicken broth combined with 1 cup water, heated; 14 ounces artichoke hearts drained and quartered; 1 x lemon zest grated; 1/2 cup green peas defrosted; 2 tablespoons lemon juice; 2 tablespoons dill weed fresh, chopped; 1/4 cup parsley leaves finely chopped; 1 x salt and black pepper to taste; 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

1 tablespoon butter
2 tablespoons olive oil
1 cup onions finely chopped
2 Cloves garlic minced
1 1/2 cups arborio (short-grain) rice
4 cups chicken broth combined with 1 cup water, heated
14 ounces artichoke hearts drained and quartered
1 x lemon zest grated
1/2 cup green peas defrosted
2 tablespoons lemon juice
2 tablespoons dill weed fresh, chopped
1/4 cup parsley leaves finely chopped
1 x salt and black pepper to taste
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1
In a large nonstick skillet, heat the butter and oil over medium heat.
2
Add the onion and garlic; saute until softened, about 5 minutes.
3
Stir in the rice and cook, stirring 2 minutes.
4
Slowly start to add the liquid, about a ladleful at a time.
5
Cook, covered, over low heat, 10 minutes.
6
Wait until the liquid has been absorbed each time before adding the next ladleful.
7
During the last few minutes of cooking time, stir in the peas, lemon juice, dill, parsley and salt and pepper to taste.
8
(Depending on the saltiness of the broth used, the risotto may not need additional salt.)
9
Stir in the Parmesan just before serving.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 2 tablespoons olive oil, 1 cup onions finely chopped, 2 Cloves garlic minced, and more.

Yes, Spring Risotto with Artichokes and Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Risotto with Artichokes and Peas

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